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Dispatches from Vitafoods Europe 2012

Stability remains key challenge for probiotics: Chr. Hansen

By Nathan Gray , 15-Jun-2012
Last updated on 15-Jun-2012 at 13:04 GMT

Creating probiotic formulations that are stable to intense processing conditions and have a long shelf life remains a key challenge for the industry.

Speaking with NutraIngredients at the Vitafoods Europe 2012 conference and expo in Switzerland, Mette Winning, head of development and application for Chr Hansen’s health and nutrition division said the probiotics industry still face important challenges.

“They need to be stable for at least two years at room temperature, so stability is one of the key questions,” explained Winning.

The friendly bacteria expert said improving the long term stability of probiotics, in addition creating formulations that are more durable to processing conditions is a task that is proving challenging for manufacturers.

“That’s highly dependent on the strain, on the dosage form, on the packaging form, and also if you combine with different ingredients that might have a negative impact on the stability.”

Synergy

Winning said Chr Hansen have been receiving a lot of requests from customers to help with formulation of synergistic products that contain probiotics in combination with other ingredients.

“That’s a platform that we have been working on for the last couple of years, to establish knowledge on which vitamins, minerals and other actives can be added.”

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